Chicken and Corn Chowder Recipe

This Chicken and Corn Chowder is a creamy and comforting soup that’s perfect for a cozy meal. Tender chicken, sweet corn, and a touch of spice come together in this easy-to-make recipe that’s ready in just 30 minutes.

Ingredients

Here’s what you’ll need to create this delicious chowder:

• Olive oil: For cooking the chicken and vegetables.
• Chicken breasts: Skinless and boneless, cubed for quick cooking.
• Garlic: Minced, for aromatic depth.
• Onion: Chopped, for flavor and texture.
• Ground cumin: Adds a warm and earthy flavor.
• Salt and pepper: To taste.
• Milk: Use your favorite type of milk, such as dairy milk, almond milk, or lactose-free milk.
• Chicken broth: Low sodium, adds flavor and moisture to the soup.
• Cream-style corn: Adds a creamy texture and sweetness.
• Corn kernels: Adds sweetness and texture.
• Hot sauce: Such as Sriracha, adds a touch of heat. You can substitute with cayenne pepper if desired.
• Green onions: Chopped, for garnish and a mild onion flavor.
• Fresh cilantro: Chopped, for garnish and a fresh herb flavor.
• Monterey Jack cheese: Shredded, optional, for topping.

How to Make Chicken and Corn Chowder

Step 1: Cook the Chicken

Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the cubed chicken breasts and cook for 5-7 minutes, or until cooked through and lightly browned.

Step 2: Sauté the Vegetables

Add the minced garlic and chopped onion to the pot with the chicken. Cook for another 3 minutes, or until the onion is softened and translucent, stirring occasionally.

Step 3: Add the Liquids and Spices

Season with cumin, salt, and pepper. Pour in the milk and chicken broth, and bring the mixture to a boil.

Step 4: Add the Corn and Simmer

Stir in the cream-style corn, corn kernels, and hot sauce (or cayenne pepper). Reduce the heat to low and simmer for 10 minutes, stirring occasionally, to allow the flavors to meld.

Step 5: Garnish and Serve

Garnish the chowder with chopped green onions and cilantro. Serve hot, topped with shredded Monterey Jack cheese, if desired.

Pro Tips for Making the Recipe

How to Serve Chicken and Corn Chowder

• Cozy Meal: This Chicken and Corn Chowder is perfect for a warm and comforting meal on a chilly day.
• Light Lunch: Enjoy it as a lighter lunch option with a side salad or a piece of crusty bread.
• Crowd-Pleaser: This chowder is a great option for potlucks or gatherings.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Reheating

Thaw frozen chowder overnight in the refrigerator. Reheat gently on the stovetop or in the microwave until warmed through.

FAQs

Can I use a different type of milk?
Yes, you can use any type of milk you prefer, such as dairy milk, almond milk, or coconut milk.

Can I make this chowder vegetarian?
Yes, you can omit the chicken and use vegetable broth instead of chicken broth. You can also add beans or lentils for extra protein.

Can I make this chowder spicier?
Yes, you can add more hot sauce or cayenne pepper to taste.

What other toppings can I add?
You can add your favorite toppings, such as shredded cheese, crumbled bacon, or chopped green onions.

There you have it! A delicious and easy-to-make recipe for Chicken and Corn Chowder that’s perfect for any occasion. Enjoy!

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